Korean Style Glass Noodles with Beef

Thinly sliced beef stir fried with Korean style BBQ sauce, crisp vegetables and noodles
30min. Prep Time
30min. Total Time
4 Servings



  • 1 pkg (8 oz each) Korean style potato starch noodles or other stir fry noodles
  • 2 tablespoons vegetable oil, divided
  • 2 teaspoons minced fresh garlic
  • 1 pound beef flank steak, cut into thin slices
  • 3/4 cup P.F. Chang's® Home Menu Korean Style BBQ Sauce, divided
  • 1 cup thinly sliced onion
  • 1 cup thinly sliced green bell pepper
  • 1 pkg (8 oz each) fresh button mushrooms, quartered
  • 2 cups baby spinach leaves
  • 1 cup matchstick cut carrots
  • 1/2 teaspoon kosher salt
  • 1 teaspoon toasted sesame seeds
  1. Cook noodles according to package directions. Drain, rinse and set aside.
  2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add beef and cook until almost browned, about 3 minutes. Stir in 1/4 cup Korean Style BBQ sauce. Remove beef to plate and set aside.
  3. Heat remaining 1 tablespoon oil in skillet. Add remaining 1 teaspoon garlic, onion, pepper and mushrooms to skillet. Cook 2 minutes, until vegetables are crisp-tender. Stir in spinach and carrots and cook 1 minute, until spinach is wilted. Season vegetables with salt. Add beef, cooked noodles and remaining 1/2 cup Korean Style BBQ sauce to skillet and stir until combined. Remove from heat, garnish with sesame seeds and serve.

Korean Style Glass Noodles with Beef

Nutrition Information

Amount per serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet.

Your review of

Write Review

* All fields are required.

Overall rating

Recipe Reviews